Thai Chicken Tacos
What does one make with a fresh batch of Thai Peanut Sauce? Why, Thai Chicken Tacos, of course!!
Ok, ok, I admit that I was initially planning on making a Thai chicken pizza. But the idea occurred to me to skip the step of making the dough and waiting for it to rise (keyword: waiting), and instead just layer the ingredients into some tortillas and call it good!
And holy smokes, were these good!!!
All of the classic Thai chicken pizza flavors came together perfectly in these tacos. I loved the zesty chicken, fresh cabbage, bean sprouts, cilantro and lime juice paired with the lightness of the fresh tortillas. But of course, if I’m going to be honest, the peanut sauce is what really stole the show. I’ve decided that peanut sauce is pretty much the “Nutella” of the savory world for me…it always turns each dish into a winner. So good!
But perhaps the best part of these Thai chicken tacos that they literally took less than 15 minutes to make. Just saute up the chicken, add the fixin’s, drizzle with peanut sauce and sprinkle with lime juice, and these are on the table and ready to be
inhaled enjoyed in no time. :)
(I wonder how you say that in Thai?)
Thai Chicken Tacos are filled with flavor, and a breeze to make!
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 3 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- salt and pepper
- 2 Tbsp. olive oil
- 4-6 small tortillas
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 1/2 cup Thai peanut sauce, homemade or storebought
- 1 cup chopped fresh cilantro
- 1/2 cup thinly sliced green onions
In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.
In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan. Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.
Lay out tortillas on a work surface. Portion out the shredded cabbage, bean sprouts and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce. Then top with cilantro and green onions.